CRANBERRY SAUCE WITH BOURBON
This is my mother's recipe. Each year, she would make this for an auction. Her sauce usually sold for $12.00 an 8-ounce jar! Tastes best when it has had time to sit, for example, 2 weeks. The longer it sits, the stronger the flavours.
Provided by CULINARYJEN
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Cranberry Sauce Recipes
Time 1h5m
Yield 12
Number Of Ingredients 3
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Stir the cranberries, white sugar, and bourbon together in a baking dish.
- Bake in the preheated oven, stirring occasionally, until thick, about 1 hour.
Nutrition Facts : Calories 295.4 calories, Carbohydrate 70.1 g, Fiber 1.3 g, Protein 0.1 g, Sodium 0.7 mg, Sugar 67.7 g
CRANBERRY SAUCE WITH BOURBON AND ORANGE
Michael Symon's family often breaks into a heated debate during Thanksgiving - but only because they can't agree on whether cranberry sauce should be canned or homemade. Most of his relatives are OK with canned, but not Michael, which is why he came up with this flavorful sauce. "This is my attempt to sway my family with the magic of bourbon," he says.
Provided by Michael Symon : Food Network
Categories side-dish
Time 45m
Yield 6 servings
Number Of Ingredients 7
Steps:
- Combine the sugar and bourbon in a 1-quart saucepan, stirring well. Add the cinnamon sticks, ginger and orange zest and juice. Bring to a boil over medium heat, stirring to dissolve the sugar. Reduce the heat to medium low and simmer until the liquid begins to reduce a bit, 5 to 7 minutes.
- Add the cranberries and vanilla bean and seeds to the pan and continue to simmer until the cranberries are soft and breaking apart and the sauce begins to thicken, 12 to 15 minutes. If desired, mash your cranberries with a sturdy whisk or potato masher, just to break them up, and simmer to thicken a little bit more, about 5 minutes.
- Remove the pan from the heat and discard the cinnamon sticks, ginger pieces and vanilla bean. Let the sauce cool. Serve warm or at room temperature, or refrigerate for up to 10 days - the flavors only get better as they chill out in the fridge.
CRANBERRY SAUCE WITH BOURBON AND VANILLA BEAN AND ORANGE
Provided by Michael Symon : Food Network
Categories condiment
Time 45m
Yield 6 servings
Number Of Ingredients 8
Steps:
- Combine the sugar and bourbon, stirring well, in a 1-quart saucepan. Add the cinnamon, ginger, orange zest and juice. Bring the mixture to a boil over medium heat, stirring to dissolve the sugar. Reduce the heat to medium-low and simmer until the liquid begins to reduce a little bit, 5 to 7 minutes. Add the cranberries and vanilla bean and continue to simmer until the cranberries are soft and breaking apart and the sauce begins to thicken, 12 to 15 minutes.
- If desired, mash your cranberries with a sturdy whisk or potato masher, just to break up the cranberries, and simmer to thicken a little bit more, about 5 minutes.
- Remove the pan from the heat and discard the cinnamon sticks, ginger pieces and vanilla bean. Allow the sauce to cool. Serve the sauce warm or at room temperature, or refrigerate for up to 10 days -- the flavors only get better as they chill out in the fridge.
BOURBON CRANBERRY SAUCE
Make and share this Bourbon Cranberry Sauce recipe from Food.com.
Provided by Babychops
Categories Low Protein
Time 17m
Yield 1 pot, 10 serving(s)
Number Of Ingredients 4
Steps:
- Rinse cranberries. Add all ingredients to a pot and cook low and slow.
- It will boil up, keep stirring. You want the berries mushy.
- Serve warm.
Nutrition Facts : Calories 160.9, Fat 0.1, Sodium 8.5, Carbohydrate 28.9, Fiber 1.6, Sugar 25, Protein 0.2
BOURBON CRANBERRY SAUCE
Make and share this Bourbon Cranberry Sauce recipe from Food.com.
Provided by Mizzy
Categories < 30 Mins
Time 30m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- In a small saucepan combine the bourbon, shallots and.
- orange zest. Bring to a boil over moderate hear, lower.
- the heat and simmer, stirring occasionally until the.
- bourbon is reduced to a syrupy glaze on the bottom of.
- the pan, about 10min.
- Add the cranberries and sugar, stirring well until the.
- sugar dissolves. Reduce the heat slightly and simmer,.
- uncovered, until most of the cranberries have burst.
- open, about 10min.
- Remove from the heat and stir in the pepper. Transfer.
- to a bowl, let cool to room temperature, cover and.
- refrigerate.
- Enjoy!
Nutrition Facts : Calories 204, Fat 0.1, Sodium 1.9, Carbohydrate 31.6, Fiber 2.2, Sugar 26.8, Protein 0.3
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